HomeRoast Digest


Topic: Time Between First and Second (4 msgs / 85 lines)
1) From: mirrera
With a few more roasts under my belt, I think that I'm starting to get the hang of things.  I've been doing about 1/2 lb roasts (HG/DB), and can get to FC consistently.  One of the last ones that I've done, a Brazilian Fazenda Boa Sorte Natural Bourbon, seemed to 'stall' between first and second.  That hit first at about 11 minutes, and went to 18:00 before I hit 2nd, when it was promptly cooled.  After 3 days rest, the resulting cup, made as a straight Americano, is pleasant, and fairly sweet.  However, with my lack of basis of comparison for this coffee, apart from Tom's tasting notes, I don't know if that roast profile has done something else evil to the coffee.  
I will roast more, hopefully with better times, and compare.  I know I have to ramp up a bit quicker and get the 1st crack times down in the 8 minute range, but I know also that stretching the 1st to 2nd time is somewhat desirable, to get the interior of the beans evenly roasted.  
At the risk of asking a 'dead horse' question (as I'm sure it's come up before), how much time between 1st and 2nd is too much?  Are you going to get the 'baked' flavor if this extends too far, or does that only occur if the time before 1st is too long?  Is there an 'ideal' time?
-AdkMike

2) From: miKe mcKoffee
An "advanced" dead horse query at worst:-) 
The finer points of various profile effects on various coffees is a lifetime
Journey. My rudimentary understanding is yes too long 1st to 2nd can result
in baked. However, from the description I don't believe you hit that point
but more a roast I'd expect to greatly accentuate sweetness. Longer 1st to
2nd tends to mute acidity and increase body and sweetness at the expense of
definition or clarity. But too fast out of balance too but differently over
emphasizing acidity at the expense of body. Way too fast intra-bean unevenly
roasted with interior under roasted resulting in acridic and/or grassy etc.
What's too long or too fast? Ah, that is the problem with an ever moving
target for an answer depending on roast method, bean, palate preference etc.
For me and my roast method and palate 3 minutes start of 1st to end of roast
about the shortest any bean any degree of roast and 6 minutes start of 1st
to end of roast would be pushing or slightly beyond the longest limit used
for taming a really wild Kenya. 
Pacific Northwest Gathering Vhttp://home.comcast.net/~mckona/PNWGV.htmKona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/
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3) From: john nanavati
Neeeeeeeiiighhh!! This is a fine thread.
I'm roasting HG/DB and you are right in my profile. I tried to start a
discussion about HG profiles back in April (+HG profiling - rambling
(sorry)), which flopped, but i'm not bitter. ;- )
I like a slower ramp up to first crack. I'm averaging 12-13min. I'll finish
my roast around 18:00 at a nice FC+ (just inside second crack). This slower
ramp up gives me a sweeter and more flavorful cup.
My previous profile hit first crack a little earlier and finished about 15
min. I think that "pushing" my roast this fast had more of a tendency to
scorch the roast. It could have just been a technique thing but it's workin'
for me.
happy day
PS. as the DHI, I approve this string ;- )
John Nanavati, DHI, CIT
Plainfield, New Jersey

4) From: john nanavati
of course i approved it because it's interesting to me. otherwise, no soup
for you! one month!
On 4/27/07, mirrera  wrote:
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John Nanavati, DHI, CIT
Plainfield, New Jersey


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